5 to 6 cups confectioners’ sugar sifted then measured, more if needed
2 tablespoons heavy whipping cream more if needed
¼ cup strawberries fresh or frozen, mashed or chopped fine, drained (optional)
Instructions
For the Cake
Preheat oven to 350°F. Lightly spray pan(s) with non-stick spray or Wilton cake release.
Add cake mix, eggs, milk, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer and mix well. Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin.
Mix 3 minutes, stopping to scrape the sides of the bowl a couple of times.
Divide the batter evenly among layer pans or pour into a 9×13-inch baking pan. Cool the cake layers for 10 minutes in the pan before removing them to a wire rack. Wait until the cake is completely cool before frosting.
For Cream Cheese Frosting:
Beat the cream cheese and butter until smooth. Sift sugar and add one cup at a time to the cream cheese mixture. Add heavy whipping cream and strawberries and incorporate completely.
For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife.
Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers).
Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
Cooking times for pan size
30 cup cakes, bake 19 minutes or until a toothpick inserted in center comes out clean.
two 9-inches round or 9×9 inch square 28 to 31 minutes
two 8-inch round or 8×8-inch square 30 to 33 minutes
three 8-inch round 28 to 30 minutes
9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center comes out clean.
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